Ground Beef Enchiladas

I’ve been making these saucy, cheesy ground beef enchiladas for years when I want a family-pleasing weeknight dinner that’s fast, forgiving, and makes excellent leftovers. They’re classic comfort food — browned, well-seasoned beef rolled in soft tortillas, bathed in enchilada sauce, topped with melty cheese and whatever creamy or spicy garnishes you love. If you’ve got a busy evening ahead or want a dish that reheats beautifully for lunches, this is a go-to recipe I rely on, much like the one-pan dinners I turn to on chaotic nights like my favorite hobo casserole with ground beef and potatoes.

Why you’ll love this dish

These beef enchiladas hit a lot of must-haves: quick prep, budget-friendly ingredients, and wide appeal for kids and adults. Ground beef cooks fast and stretches to feed a crowd. Using store-bought enchilada sauce keeps things speedy, but you can swap in homemade sauce if you want more control over heat and depth.

• Perfect for weeknights when you need a satisfying, hands-off bake.
• Great for meal prep: assemble ahead and bake later.
• Crowd-pleasing flavors — mild cumin and chili powder make it approachable but tasty.

“A family favorite: quick to make, freezes well, and always gone before the seconds are offered.”

I also like pairing this sort of stacked, saucy dinner with other slow-cooker comfort food on busier weeks; for a different protein-and-vegetable approach, try a comforting beef and broccoli crock-pot recipe on another night.

Step-by-step overview

Quick roadmap so you know what to expect:

1. Brown ground beef with onion, drain excess fat.
2. Season meat with chili powder, cumin, salt, and pepper.
3. Fill tortillas with beef and a little cheese, roll, and place seam-side down.
4. Pour enchilada sauce over rolls, top with remaining cheese.
5. Bake at 350°F for about 20–25 minutes until bubbly and slightly golden.
6. Rest 5 minutes, garnish, and serve.

If you’re comfortable with fast skillet work and a short bake, these come together in under an hour. For another quick skillet-to-table meal using similar timing and technique, you might also find inspiration in this quick beef and broccoli stir-fry.

What you’ll need

• 1 lb ground beef (80/20 gives good flavor; leaner works, but expect drier texture)
• 1 onion, chopped (yellow or white)
• 2 cups enchilada sauce (store-bought or homemade) — mild or hot to taste
• 2 cups shredded cheese (cheddar or Mexican blend; low-moisture cheddar melts best)
• 8 soft tortillas (flour or corn, 6–8-inch) — warm briefly so they don’t crack
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Optional toppings: sour cream, chopped cilantro, sliced jalapeños

Substitutions and notes:

• Use ground turkey or shredded chicken in place of beef for a lighter version.
• Corn tortillas give an authentic texture but can be fragile; warm them briefly in a skillet or microwave to make rolling easier.
• If your enchilada sauce is very thick, thin with a splash of broth when pouring.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Heat a skillet over medium. Add the ground beef and chopped onion. Cook, breaking the meat apart, until the beef is fully browned and the onion is translucent, about 6–8 minutes.
3. Drain any excess fat from the skillet into a safe container. Return the skillet to the heat and stir in the chili powder, ground cumin, and a pinch of salt and black pepper. Taste and adjust seasoning, then remove from heat.
4. Lay a tortilla flat. Spoon a generous portion of the beef mixture down the center. Sprinkle a little cheese on top of the meat, then roll the tortilla tightly. Repeat with remaining tortillas.
5. Arrange the rolled enchiladas seam-side down in the prepared baking dish so they sit snugly together.
6. Pour the enchilada sauce evenly over the enchiladas, covering them mostly. Sprinkle the remaining cheese evenly over the top.
7. Bake for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden at the edges.
8. Let the dish rest for 5 minutes before serving. Garnish with sour cream, cilantro, and sliced jalapeños if you like.

These directions keep steps short and action-oriented so it’s easy to follow while you’re cooking. For technique tips about quick skillet work and sauce control, check out this stir-fry technique guide.

Best ways to enjoy it

• Plate two enchiladas with a scoop of cilantro-lime rice and refried beans for a classic combo.
• Top with dollops of sour cream and a drizzle of hot sauce for contrast.
• For a fresher finish, serve with a simple cabbage slaw (lime juice, salt, and cilantro) to cut the richness.
• For a party, lay enchiladas on a platter and let guests add their own toppings — chopped tomatoes, avocado, or pickled onions.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat portions in the oven at 350°F covered with foil for 15–20 minutes, or microwave until hot.
• Freezer: To freeze, place cooled enchiladas in a freezer-safe container or wrap the baking dish tightly with foil and plastic. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
• Food safety: Reheat to an internal temperature of 165°F before eating. Discard leftovers left out at room temperature more than 2 hours.

Pro chef tips

• Warm tortillas briefly in a dry skillet or microwave covered with a damp paper towel to prevent cracking when rolling.
• Don’t overfill the tortillas — about 2–3 tablespoons of beef per tortilla keeps rolling tidy.
• Drain excess fat after browning to avoid a greasy filling; if you prefer more flavor, reserve a tablespoon of fat for sautéing the onion.
• Use low-moisture, sharp cheddar or Mexican blend for the best melt without becoming greasy.
• If you like extra saucy enchiladas, pour an extra 1/2 cup sauce over before baking.

Creative twists

• Enchilada verde: Swap red enchilada sauce for green salsa verde and finish with queso fresco.
• Bean and beef: Mix a can of drained black beans into the beef for added fiber and stretch.
• Vegetarian: Replace beef with spiced roasted sweet potato and black beans, or use seasoned lentils.
• Tex-Mex bake: Add corn kernels and diced green chiles to the filling for a sweeter, smokier profile.
• Low-carb: Use low-carb tortillas or make enchilada “boats” with roasted poblano halves.

FAQ

Q: How long does this take from start to finish?
A: Active hands-on time is about 20 minutes (browning and assembling). Baking is 20–25 minutes, so plan for roughly 45 minutes total.

Q: Can I assemble enchiladas ahead of time?
A: Yes. Assemble in the baking dish, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if baking straight from chilled.

Q: Are flour or corn tortillas better?
A: Both work. Flour tortillas are more pliable and easier to roll without tearing; corn tortillas are traditional and have better corn flavor but need warming to prevent cracking.

Q: Can I freeze unbaked enchiladas?
A: Yes — cover the assembled pan tightly and freeze. Thaw overnight in the fridge before baking, or bake from frozen adding about 15–20 minutes of cook time.

Q: What if my enchiladas get soggy?
A: Use slightly less sauce or bake a few minutes longer uncovered. Also, avoid overfilling the tortillas, and drain wet ingredients (like canned tomatoes) before adding.

Conclusion

These ground beef enchiladas are a dependable, flavorful weeknight winner — easy to customize, quick to assemble, and ideal for feeding a crowd or saving for later. If you want another tested ground-beef enchilada approach with a 30-minute spin, try The BEST Ground Beef Enchiladas (30 Minute Recipe) for inspiration. For a different home cook’s take with simple steps and prep tips, consult Easy Ground Beef Enchiladas – I Wash You Dry.

Cheesy Ground Beef Enchiladas

These saucy, cheesy ground beef enchiladas are perfect for a quick and satisfying weeknight dinner that the whole family will love. Filled with seasoned beef, bathed in enchilada sauce, and topped with melty cheese, they are comfort food at its best.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef 80/20 gives good flavor; leaner works, but expect drier texture
• 1 each onion, chopped yellow or white
• 2 cups enchilada sauce store-bought or homemade — mild or hot to taste
• 2 cups shredded cheese cheddar or Mexican blend; low-moisture cheddar melts best
• 8 each soft tortillas flour or corn, 6–8-inch — warm briefly so they don’t crack

Seasonings

• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• to taste Salt and black pepper

Toppings (Optional)

• to taste sour cream
• to taste chopped cilantro
• to taste sliced jalapeños

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Heat a skillet over medium. Add the ground beef and chopped onion. Cook, breaking the meat apart, until the beef is fully browned and the onion is translucent, about 6–8 minutes.
3. Drain any excess fat from the skillet into a safe container. Return the skillet to the heat and stir in the chili powder, ground cumin, and a pinch of salt and black pepper. Taste and adjust seasoning, then remove from heat.
4. Lay a tortilla flat. Spoon a generous portion of the beef mixture down the center. Sprinkle a little cheese on top of the meat, then roll the tortilla tightly. Repeat with remaining tortillas.

Cooking

1. Arrange the rolled enchiladas seam-side down in the prepared baking dish so they sit snugly together.
2. Pour the enchilada sauce evenly over the enchiladas, covering them mostly. Sprinkle the remaining cheese evenly over the top.
3. Bake for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden at the edges.
4. Let the dish rest for 5 minutes before serving. Garnish with sour cream, cilantro, and sliced jalapeños if you like.

Notes

These enchiladas are great for meal prep. Assemble ahead and bake later. To freeze, place cooled enchiladas in a freezer-safe container. Reheat portions in the oven or microwave.